| beef With Black Bean Sauce (china) 1 (1 1/2 Pound) Beef Rump Steak
2 1/2 Tablespoons Soy Sauce
1 1/2 Tablespoons Dry Sherry
3 Teaspoons Cornstarch
1 Egg White
2/3 Cup Water
1 1/2 Tablespoons Fermented, Salted Black Beans
1/4 Teaspoon Granulated Sugar
4 Tablespoons Vegetable Oil
4 Scallions, Cut Into 1-inch Pieces
1 Red Bell Pepper, Seeded And Cut Into Thin Slices
1/2 Cup Drained Sliced Bamboo Shoots (1/2 Of 8 Ounce Can)
1 Teaspoon Curry Powder cut Meat Across The Grain Into Thin Slices 2 Inches Long. Combine Soy Sauce, Sherry, 1 Teaspoon Of The Cornstarch And The Egg White In Medium Glass Or Plastic Bowl; Beat Lightly With Fork. Mix In Meat. Let Stand 30 Minutes, Stirring Occasionally. combine 1/3 Cup Of The Water And The Beans In Small Bowl. Let Stand 15 Minutes. Drain Beans, Reserving 1 Teaspoon Of The Water. Combine Beans, The Reserved Water And The Sugar On Small Plate. Mash Well With Fork. Heat 2 Tablespoons Of The Oil In Wok Over High Heat. Add Onions, Pepper, Bamboo Shoots And Curry Powder. Stir Fry Until Vegetables Are Crisp-tender, 2 Minutes. Remove Mixture From Wok. add Remaining 2 Tablespoons Oil To Wok. Add Meat And Marinade. Stir Fry Until Meat Is Brown, About 5 Minutes. Add Vegetables And Bean Mixture To Meat; Mix Well. Combine Remaining 1/3 Cup Water And 2 Teaspoons Cornstarch. Pour Over Meat-vegetable Mixture. Cook And Stir Until Liquid Boils And Thickens. |
